Study of the effect of instant controlled pressure drop (DIC) treatment on IgE-reactive legume-protein patterns by electrophoresis and immunoblot

Takács, Krisztina; Guillamón, Eva; Pedrosa, Mercedes M.; Cuadrado, Carmen; Burbano, Carmen; Múzquiz, M.; Haddad, Joseph; Allaf, Karim; Maczó, Anita; Polgár, Marianne; Gelencsér, É.

doi:10.1080/09540105.2012.759539

Cited by 21 publications

(13 citation statements)

References 34 publications

Supporting

Mentioning

Contrasting

Unclassified

Order By: Relevance

“…In controlled instant depressurization (DIC) treatment, high temperatures, up to 180 °C, and pressure, up to 8 bars, are applied for short periods of time (from a few seconds to a few minutes. Applying this treatment, similar reductions in IgE immunoreactivity have been observed to those obtained in the harshest autoclave treatments in different raw and roasted legumes [20,21]. An advantage of DIC over other processing technologies is that pressures higher than other treatments are reached (up to 8bar while autoclave is reached at most 3bar) and that the exposure to the treatment develops for very short periods of time, prevents damage caused by heat that can affect other properties, apart from allergenic capacity [22,23].…”

Section: Introductionsupporting

confidence: 69%

Influence of Instant Controlled Pressure Drop (DIC) on Allergenic Potential of Tree Nuts

Vicente¹,

Sanchiz²,

Rodríguez-Pérez³

et al. 2020

Preprint

Self Cite

View full text Add to dashboard Cite

Pistachio and cashew contain allergenic proteins, which causes them to be removed from the diet of allergic people. Former evidences have demonstrated that food processing (thermal and non-thermal) can produce structural and/or conformational changes in proteins by altering their allergenic capacity. In this study, the influence of Instant Controlled Pressure Drop (DIC) on the pistachio and cashew allergenic capacity has been studied. Western blot was carried out using IgG anti-11S and anti-2S and IgE antibodies from sera of patients sensitized to pistachio and cashew. DIC processing causes changes in the electrophoretic pattern, reducing the number and intensity of protein bands, as the pressure and temperature treatment increment what results in a remarkable decrease of detection of potentially allergenic proteins. The harshest conditions of DIC (7bar, 120s) markedly reduce the immunodetection of allergenic proteins, not only by using IgG (anti 11S and anti 2S) but also when IgE sera from sensitized patients were used for Western blots. Such immunodetection is more affected in pistachio than in cashew nuts, but it not completely removed. Therefore, cashew proteins are possibly more resistant than pistachio proteins. According these findings, Instant Controlled Pressure Drop (DIC) can be considered a suitable technique in order to obtain hypoallergenic tree nuts flour to be used in food industry.

show abstract

Section: Introductionsupporting

confidence: 69%

Influence of Instant Controlled Pressure Drop (DIC) on Allergenic Potential of Tree Nuts

Vicente¹,

Sanchiz²,

Rodríguez-Pérez³

et al. 2020

Preprint

Self Cite

View full text Add to dashboard Cite

show abstract

“…Treatment based on instantaneous controlled pressure drop (DIC) on foods and its effect on allergenicity has not been extensively analysed. Together with the recent study in cashew and pistachio [ 26 ], which have already been discussed, the studies about the influence of this treatment on the IgE reactivity of legumes and milk must be mentioned [ 31 , 32 ]. In the case of legumes [ 18 , 19 , 32 ], the application of DIC treatment at 6 bar for 3 min did not eliminate the immunoreactive capacity of peanut, chickpea and lentil allergens, but in the case of soybeans and lupin, it was markedly reduced.…”

Section: Resultsmentioning

confidence: 99%

Effect of Instant Controlled Pressure Drop (DIC) Treatment on the Detection of Nut Allergens by Real Time PCR

Sanchiz

Cuadrado

Haddad

et al. 2020

Foods

Self Cite

View full text Add to dashboard Cite

Tree nuts show nutritional properties and human health benefits. However, they contain allergenic proteins, which make them harmful to the sensitised population. The presence of tree nuts on food labelling is mandatory and, consequently, the development of suitable analytical methodologies to detect nuts in processed foods is advisable. Real-Time PCR allowed a specific and accurate amplification of allergen sequences. Some food processing methods could induce structural and/or conformational changes in proteins by altering their allergenic capacity, as well as produce the fragmentation and/or degradation of genomic DNA. In this work, we analysed by means of Real-Time PCR, the influence of pressure and thermal processing through Instant Controlled Pressure Drop (DIC) on the detectability of hazelnut, pistachio and cashew allergens. The detection of targets in hazelnut, pistachio and cashew (Cor a 9, Pis v 1 and Ana o 1, respectively) is affected by the treatment to different extents depending on the tree nut. Results are compared to those previously obtained by our group in the analysis of different treatments on the amplificability of the same targets. Reduction in amplificability is similar to that reported for some autoclave conditions. Our assays might allow for the detection of up to 1000 mg/kg of hazelnut, pistachio and cashew flours after being submitted to DIC treatment in food matrices.

show abstract

“…Still, there is an indication that their impact is also highly dependent on the allergen, the food considered, and the settings applied [ 67 , 68 ]. The instant controlled pressure drop (ICPD) process that combines dry steam and heat pressure failed to decrease the IgE immunoreactivity of allergens in lupine and chickpea [ 59 , 63 ].…”

Section: Food Processing and Protein Allergenicitymentioning

confidence: 99%

Allergenicity of Fermented Foods: Emphasis on Seeds Protein-Based Products

Mecherfi

Todorov

Albuquerque

et al. 2020

Foods

View full text Add to dashboard Cite

Food allergy is an IgE-mediated abnormal response to otherwise harmless food proteins, affecting between 5% and 10% of the world preschool children population and 1% to 5% adults. Several physical, chemical, and biotechnological approaches have been used to reduce the allergenicity of food allergens. Fermentation processes that contribute to technological and desirable changes in taste, flavor, digestibility, and texture of food products constitute one of these approaches. Lactic acid bacteria (LAB), used as starter cultures in dairy products, are a subject of increasing interest in fermentation of plant proteins. However, the studies designed to assess the impact of LAB on reduction of allergenicity of seed proteins are at an early stage. This review presents the current knowledge on food fermentation, with a focus on seed proteins that are increasingly used as ingredients, and its impacts on food potential allergenicity.

show abstract

Study of the effect of instant controlled pressure drop (DIC) treatment on IgE-reactive legume-protein patterns by electrophoresis and immunoblot

Cited by 21 publications

References 34 publications

Influence of Instant Controlled Pressure Drop (DIC) on Allergenic Potential of Tree Nuts

Influence of Instant Controlled Pressure Drop (DIC) on Allergenic Potential of Tree Nuts

Effect of Instant Controlled Pressure Drop (DIC) Treatment on the Detection of Nut Allergens by Real Time PCR

Allergenicity of Fermented Foods: Emphasis on Seeds Protein-Based Products

Contact Info

Product

Resources

About